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Rinse chickpeas in lot of water. Soak them overnight to 8 hours in water.
Next morning, drain the water and rinse them well.
Add to a pressure cooker along with 1½ cup water.
optional - Add a tea bag or dried amla or tea decoction.
Pressure cook until soft for 5 to 6 whistles on a medium heat. Chole must be soft cooked and not al dente.
If the chickpeas are aldente or hard, then pressure cook for 2 more whistles.
Add oil to a hot pan, add cinnamon, clove, cardamom and bay leaf.
When they begin to crackle, add ginger garlic paste and saute until the raw smell goes off.
Add finely chopped onions and green chilli. Saute until the onions lose the raw smell and get golden to light brown.
Next add tomatoes, turmeric & salt. Cook until the mixture turns mushy and soft.
Add chole masala powder, garam masala powder, coriander powder, turmeric & red chili powder .
Stir and fry again for 1 to 2 minutes till the masala flavours come out.
You will also see the oil separating.
Add the pressure cooked chole along with the stock and 1 cup water.
Mix together and add more water as needed to bring it to a consistency.
Cover and simmer on a low flame for about 18 to 20 minutes until the chole absorb the flavors of masala.
When the gravy thickens, add ginger juliennes & kasuri methi if using. Turn off. Keep covered for a while.
Heat ghee in a small tadka pan. Fry ginger and green chilies until fragrant. Pour this over the chole.
Sprinkle coriander leaves. Serve chole with rice, poori or bhatura.
Press saute button on the IP and pour oil.
When the Ip displays hot, add the spices. Then the onions and green chili.
Saute the onions until golden to light brown.
Then add in ginger garlic and saute for 30 seconds.
Next add the tomatoes and salt.
Saute well until they break down a bit.
Add garam masala, chole masala, coriander powder, red chilli powder and turmeric.
Saute well until the raw smell of the onion and tomatoes reduces.
Pour 2 cups water and deglaze the pot. Then add soaked chickpeas.
Mix well and secure the IP with the lid.
Position the steam release handle to sealing.
Press cancel. Then press pressure cook (high pressure) and set the timer for 35 mins. If using canned chickpeas, then set the timer to 10 mins.
When the IP is done cooking wait for 18 to 20 mins for the pressure to release naturally.
Then open the lid. Add ghee, ginger julienne and kasuri methi.
Press saute button and cook for a few minutes.
To thicken the curry you can take 3 to 4 tbsps chole to a bowl and mash them well. Add to the curry.
Garnish with coriander leaves.